Bock to the Burg - Beer Recipe - Brewer's Friend

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Bock to the Burg

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Traditional Bock
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rob Trenck
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Wednesday May 22nd 2024
1.070
1.017
6.9%
20.1
16.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 26.7%
8 lb Weyermann - Munich Type I8 lb Munich Type I 38 6 26.7%
7 lb Munich Dark 20L7 lb Munich Dark 20L 34 20 23.3%
7 lb German - Melanoidin7 lb Melanoidin 37 25 23.3%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.25 oz Hallertau Mittelfruh3.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 19.41 81.3%
0.75 oz Hallertau Mittelfruh0.75 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool at 180 °F 20 min 0.67 18.8%
4 oz / $ 0.00
 
Yeast
Omega Yeast Labs - Oktoberfest OYL-107
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium-High
Optimum Temp:
46 - 58 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 249 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.62 gal (50.49 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.62 gal (2.49 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 1.65 gal (6.6 qt) sparge/top-off. 11.25 45  
Strike water volume at mash thickness of 1.5 qt/lb 11.25 45  
Mash volume with grains (equipment estimates 13.62 g | 54.5 qt) 13.65 54.6  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 5.37 g | 21.5 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.62 g | 50.5 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 11 44  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Going into fermentor 11 44  
Total: 17 68
Equipment Profile Used: System Default
"Bock to the Burg" Traditional Bock beer recipe by Rob Trenck. All Grain, ABV 6.87%, IBU 20.08, SRM 16.86, Fermentables: (Pale 2-Row, Munich Type I, Munich Dark 20L, Melanoidin) Hops: (Hallertau Mittelfruh)
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  • Last Updated: 2024-05-22 00:11 UTC